There’s just something about raspberries. Resist eating them straight from the punnet and they can be turned into jelly, jam or a refreshing sorbert, bringing vibrant colour and the perfect marriage of sweetness and tang. Cakes, ice cream, truffles, and anything meringue – both entertaining and everyday – these ruby fruits make a welcome addition in those too. Struggle to get your five a day no more.
Raspberry-almond crumble galettes
Photo: Ben Dearnley
Rhubarb and raspberry crostata
Photo: Ben Dearnley
Photo: James Moffatt
Photo: Ben Dearnley
Peach, raspberry and ricotta crumble cake
Photo: Ben Dearnley
Peaches and raspberries with prosecco zabaglione
Photo: John Paul Urizar
Pistachio and rose roulade with lychees and raspberries
Photo: Ben Dearnley
Stephanie Alexander’s raspberry and rose-geranium sorbet with honey wafers, raspberries and cream
Photo: Chris Court
Cacao, hazelnut and raspberry cake
Photo: William Meppem
Photo: Chris Chen
Meringue stack with raspberries and cream
Photo: Con Poulos
Raspberries with eucalyptus meringue
Photo: Ben Dearnley
Dutch waffle ice-cream sandwiches with crushed raspberries
Photo: John Paul Urizar
Photo: William Meppem
Raspberry and shortbread syllabub
Photo: John Paul Urizar
Chocolate raspberry meringue cake
Photo: William Meppem
Chocolate raspberry layer cake
Photo: William Meppem
Photo: William Meppem
Strawberry, cherry and raspberry salad with raspberry sorbet
Photo: Ben Dearnley
Photo: William Meppem
Aperol jelly with prosecco sorbetto and raspberries
Photo: John Paul Urizar
Verbena-scented bread and butter pudding, peaches, raspberries
Photo: Mark Roper
Sesame praline meringue roulade with rosewater raspberries
Photo: William Meppem
Mango granita with lemongrass, raspberries and yoghurt
Photo: Ben Dearnley
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